Today, I feel warm and happy… (Pork Ribs and Wintermelon Soup Recipe)

I went on a trip to the Asian grocery store this past weekend with friends. The store was selling winter melon and I instantly thought of a soup that I’ve always loved while growing up: Pork and Winter Melon Soup. It’s a very light and clear soup. We’re not relying on any spices here. Rather, we want mostly the flavor from the pork and pork bones. The winter melon is really good at soaking up the pork flavor. In the recipe I have below, I added some mushrooms in there. I didn’t have any ginger in my kitchen this time around, but I highly recommend that you throw some chunks or slices of ginger while you’re making the broth. 🙂
Winter melon – Also called white gourd and has a thick, white flesh that is slightly sweet when eaten. It is commonly eaten in the winter, hence the name (though it is HOT HOT HOT here). Can you believe that it can be stored for 12 months? Crazy, right?! In Chinese cuisine, the winter melon is most commonly found in stir fry or found in a soup with pork/pork bones. And that’s a quick summary if you’re not familiar with the winter melon 🙂
Pork and Winter Melon Soup
.
Ingredients: 
Pork Ribs
Winter Melon
Shitake Mushrooms – dry
Green Onions – chopped
Ginger slices
Salt
White Pepper
Sesame oil (optional)
1. Set a pot of water of the stove top. Add the ginger slices and half of the green onions in the soup
2. Wait for water to boil, add in the pork ribs and turn stove to low heat
3. Let pork ribs simmer. Slightly cover (but not all the way) the pot
4. After about 20-25 minutes, scoop out the gunk/residue that settles at the top of the soup
5. Add the shitake mushrooms
6. Lastly, add in the winter melon cubes, salt, white pepper, and sesame oil
7. Turn the heat to medium and let the winter melon cubes cook until they’re semi soft. This should take only about 10 minutes or so
8. Scoop into a bowl and garnish with the rest of the green onions
9ffbdfa214f211e3bc2222000a1f98f9_7
Enjoy~
Enhanced by Zemanta

Today, I am thinking of Tapas! (Jaleo DC – photos)

photo (1)Some of my favorite restaurants in DC are owned by the chef José Andrés. On Wednesday evening, a friend of mine from out of town came to visit and I took her and a group of friends to Jaleo DC. I loved our table! The glass table sat on top of a Foosball Table (it’s been so long since I’ve played with these!). I helped my team score a goal on this evening! Go me! Photos speak louder and convey more emotion than words, so it’s mostly just going to be lovely photos. We then went to see a few of the DC monuments/memorials (lovely view at night)… but I’ll present those to y’alls in a separate post. Here’s the food! Enjoy~

*****************************************************************

First up came the Mejillones Vinagreta (mussels served with pipirrana, sherry dressing and honey). These were served cold on a platter of ice. The scallions, tomatoes, vinegrette was so delightful to eat.
Jarkie’s Rating: 9/10

photo 1

Next came the Croquetas De Pollo (traditional chicken fritters) which was DELICIOUS! Anything fried is yummy in my opinion. And it was so incredibly cheesy & savory… it all just melts in your mouth.
Jarkie’s Rating: 8.5/10

photo 2 photo 3

I’m not a fan of octopus–well, this was my first time trying it–so this next dish was not my favorite one. Pulpo A La Gallega Maestro Alfonso (boiled octopus with pee wee potatoes, pimentón and olive oil) – I spied some light paprika sprinkled on top … but other than that, there wasn’t much flavor. I was not a fan of the texture of the octopus. The thing that saved the dish for me? The potatoes. You can’t go wrong with potatoes.
Jarkie’s Rating: 4.5/10

photo

Another type of chicken this came along… this time, grilled to perfection. Pollo Al Ajillo Con Salsa Verde (grilled marinated chicken served with parsley purée and garlic sauce).
Jarkie’s Rating: 6.5/10

photo 2 (1)

We proceeded to eat the Rossejat (traditional paella‘ of fried pasta with shrimp and calamari) which my lovely company told me tasted like a popular Malaysian snack. Very good. Granted, there could have been some more shrimp and calamari.
Jarkie’s Rating7/10

photo 4 (1)

One of the highlights of the dinner was the Costillas De Cerdo Ibérico De Bellota (grilled pork ribs from the legendary acorn-fed, black-footed pigs of spain) that serves about 2-6. Whatever marinade they use is so very tasty. The ribs were tender and juicy. I wish I could have had more! Comes with rosemary (for decorational purposes?) and salt.
Jarkie’s Rating: 9/10

photo 3 (1)

There were two other dishes that we tried that are not pictured above. The Ensalada Campera (salad of conserved tuna, fingerling potatoes, green beans, tomatoes and hard boiled eggs) and the Pan De Cristal Con Tomate (toasted slices of uniquely crispy and ethereal bread brushed with fresh tomato).

I ended the night with their signature red sangria by the glass. It was a bit too watered down… but for my personal taste, it was perfect!
Jarkie’s Rating: 6.5/10

photo 5 (1)

Enhanced by Zemanta